Ingredients

• 2 Tbsp Millet Flour
• 2 Tbsp Whole Wheat Flour
• 10 Tbsp Water
• 1/4 tsp Salt
• 2 Tbsp Soy Sauce
• 2 Tbsp high heat Oil, divided (Avocado, Coconut, Canola, etc.)
• 4 Eggs
• 2 Tbsp chopped Cilantro
• 2 Tbsp chopped Green Onion
• 2 Tbsp Sesame Seeds
• 2 Tbsp Hoisin Sauce
• 2 Tbsp Chinese Ground Bean Sauce
• 2 Tbsp Chili Garlic Sauce

Instructions

1. Use chopsticks or a small whisk to combine millet flour and wheat flours with salt. Add soy sauce and water, whisking until no clumps remain. Set aside and allow the batter to rest about 5 minutes while you heat your pan.
2. In a small bowl, combine hoisin, Chinese ground bean sauce and chili garlic sauce. Set aside with a pastry brush.
3. Heat a crepe pan or a large nonstick pan over medium heat. Crack two eggs into a small bowl and give them a light scramble.
4. Once hot, grease pan with 1 tablespoon oil, swirling to coat. Pour half the batter into the pan, using a crepe paddle to spread evenly, or tilt and rotate the pan.
5. Pour scrambled eggs over the batter and add half the cilantro, sesame seeds and green onions. Spread egg evenly over the top of the crepe using a spatula. Cook about 1 minute more, until the egg has partially solidified and the crepe is beginning to brown on the bottom, then flip over.
6. Use a pastry brush to liberally brush the cooked side of the crepe with hoisin mixture. Remove from the heat, add whatever fillings you prefer, then fold together like a burrito with the top unfolded. Repeat the process for the final bing, and enjoy!